Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. In fact, some of them DID spill over, right into our cart. Eleven of them, to be exact. It was a “Buy 10, Get 1 Free” deal. I just had to! PLUS! There were cucumbers. Oh my! HUGE cucumbers. Patty needed one for a particular cocktail she was planning to make, but somehow we wound up with THREE of them in our cart. So! What does one do with too many peppers and cucumbers in the fridge? One makes CHOW CHOW. Really? YEP. What exactly IS Chow Chow? Which I have admittedly done! I’ve interpreted Chow Chow through our Chili Pepper Madness filter, and included PLENTY of chile peppers, along with said cucumbers. I also included some banana peppers, which were also on sale - Oh Dear, Help me! I’m OBSESSED with peppers - as well as some torn basil from the little plant in our kitchen that just keeps going and going! Great stuff! Besides, it is nice to have a sweet and tangy relish on hand for MANY a meal. Use this like you would use any type of condiment. Spoon it over chicken or fish, onto grilled meats that are popped into a bun, into cold soups, over quick tacos, over a plate of beans. So many ideas! Doesn’t it look pretty? So bright and inviting. Time go get chowing! Next, add the cucumber and peppers. Stir and cook a couple of minutes. Remove from heat. Let sit about 30 minutes to get that quick pickling. Stir in the basil and serve. You can store this in the fridge for at least a month or longer.
